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The article talks about issues related to personal business in the U.S. According to television (TV) professionals, businessmen cannot use their live audience technique when doing TV shows, and mentions subtlety as the key to smooth TV performing. A guide to handling a split on tax returns is offered. Gene Leone's "Italian Cookbook" is offered to executive chefs who are interested in preparing homemade gnocchi or osso bucco.

The article features Angela Hartnett, chef, restaurateur, television presenter, cookery book author, philanthropist and winner of the 2021 Catey Special Award in Great Britain. Topics discussed include the reputation of Hartnett for her Italian-inspired cuisine, role of her Italian grandmother in her ability to cook, and the books written by Hartnett including "Cucina" and "Angela's Kitchen."

An interview with baker and author Lidia Bastianich is presented. Topics of the interview include the topics of her cookbook "Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party" on Italian cooking, her cooking and food preparations techniques and tips for managing a family-owned business.

An interview with Nigella Lawson, a cookbook author, is presented. Lawson talks about her love for cooking Italian food. She relates how she encourages her children to eat well. When asked how she learned to cook, she says she learned it from her mother at an early age. She discusses foods she avoids preparing for her family, like juice.

The article features British food writer, chef, and cooking show host Nigella Lawson. It mentions her education at Oxford University and career as a publisher, newspaper deputy editor, and freelance journalist. She released her first book "How to Eat: The Pleasures and Principles of Good Food" in 1998 and her first cookery show "Nigella Bites" in 1999. Her fondness for Italian cuisine is showcased in her book and television show, both titled "Nigellissima."

There was absolutely no reason for Alfred A. Knopf to publish a substantive book on high-end Italian cooking in the 1950s. Few homemakers at the time were even aware that Italian cooking had a high end. America's aspirational cuisine was French, and ambitious home cooks had their hands full trying to perfect coq au vin and crepes suzette. Unless you were lucky enough to have grown up in an Italian family, Italian food meant spaghetti and meatballs, and Betty Crocker had a nice, easy recipe for it. But Knopf was determined to bring out the American edition of Elizabeth David's ''Italian Food,'' published in England in 1954, despite the fact that it was dense with mysterious dishes like bagna cauda, gnocchi made with ricotta, and veal stuffed with raisins, pine nuts and ham. Worse yet, at least from an American publisher's point of view, David was a knowledgeable cook who delighted in the history and sensuality of recipes, sometimes at the expense of the how-to. Her instructions for pasta con le sarde said, in full: [ABSTRACT FROM AUTHOR]

The article offers information on "Fabulicious! Teresa's Italian Family Cookbook," by "Real Housewives of New Jersey" star Teresa Giudice. It states that the cookbook offers authentic and healthy Italian recipes and lessons on fire-roast peppers, extra-virgin olive oil, and Italian pronunciation. It also mentions that the Giudice Girls Gone Wild section of the book features favorite recipes of Giudice's four daughters while photographs of husband Joe Guidice can be seen over the pages.

This article assesses the effectiveness of an Italian-themed retail concept in the U.S. grocery trade. It recognizes the retail concept for selling a variety of products, including meat, fish, farm produce, cheeses, pasta, bread and coffee. It notes that the concept also includes selling Italian-designed cookware and Italian cookbooks. However, the article criticizes the concept for being chaotic and crowded for consumers.